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RISS 인기검색어
- 검색키워드
- 저자 : Münstedt (검색결과 4 건)
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Royal Jelly Reduces the Serum Glucose Levels in Healthy Subjects
Karsten Münstedt,Matthias Bargello,Annette Hauenschild 한국식품영양과학회 2009 Journal of medicinal food Vol.12 No.5
Earlier biological investigations have shown that royal jelly has insulin-like activity. However, there have so far been no clinical trials to support these findings. The objective of the present study was to study the effect of royal jelly ingestion on the glucose metabolism of healthy humans. Twenty volunteers underwent the standardized oral glucose tolerance test (OGTT) and afterwards a second OGTT after ingestion of 20g of royal jelly. Serum glucose levels after 2 hours and the area under the curve for glucose were significantly lower (P=.041) after royal jelly administration. Substances originating from the pharyngeal glands of the honey bee with insulin-like activity are likely to have caused this effect and may thus be, at least partially, responsible for the lowering impact of honey on blood glucose levels. The identification of the substances that seem to act even after passage through the human stomach could lead to the development of new concepts in diabetology.
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Karsten Münstedt,Babak Sheybani,Annette Hauenschild,Dörthe Brüggmann,Reinhard G. Bretzel,Daniel Winter 한국식품영양과학회 2008 Journal of medicinal food Vol.11 No.3
Studies suggest that honey has less influence on serum glucose concentrations than monosaccharides and disaccharides. This study aimed to confirm these findings conclusively by comparing directly the effects of honey, an identical sugar solution, and oral glucose tolerance (OGT) test solution on serum glucose, insulin, and C-peptide values in healthy subjects. Twelve healthy men with a mean age of 27.7 years, a mean body mass index of 23.2 kg/m2, and no history of metabolic disorders participated in the study. Subjects underwent OGT testing to establish values and exclude preclinical diabetes. One week later they were randomly assigned to basswood honey or a glucose-fructose solution (honey-comparable glucose-fructose solution). The following week subjects were given the other solution. All solutions contained 75 g of glucose. Serum glucose was measured before drinking test solutions and every 10 minutes for 120 minutes afterwards. C-peptide and insulin were measured at 60 and 120 minutes. Serum insulin and C-peptide values at 60 minutes were significantly lower for honey. The mean serum glucose concentration was also lower for honey, but direct comparisons at the various times showed no statistically significant differences between solutions. However, the area under the concentration–time profile for glucose response was lower for the honey than the honey-comparable glucose-fructose solution. Honey had less effect on serum glucose, C-peptide, and insulin values than the honey-comparable glucose-fructose solution. Further study to elucidate underlying mechanisms may be worthwhile, as may investigation of the implications of these findings for diabetic patients.
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Effect of Honey on Serum Cholesterol and Lipid Values
Karsten Münstedt,Sven Hoffmann,Annette Hauenschild,Michael Bülte,Richard von Georgi,Andreas Hackethal 한국식품영양과학회 2009 Journal of medicinal food Vol.12 No.3
Small studies have suggested that honey benefits patients with high cholesterol concentrations. The present study aimed to confirm this finding in a larger group of subjects. Sixty volunteers with high cholesterol, stratified according to gender and hydroxymethylglutaryl-coenzyme A reductase inhibitor (statin) treatment (yes/no), were randomized to receive 75g of honey solution or a honey-comparable sugar solution once daily over a period of 14 days. Baseline measurements, including body mass index (BMI) and lipid profile, were obtained, and subjects also completed dietary questionnaires and the Inventory for the Assessment of Negative Bodily Affect–Trait form (INKA-h) questionnaire. Measurements were repeated 2 weeks later. BMI and high-density lipoprotein (HDL) cholesterol values were significantly correlated (r=−0.487; P<.001) as were BMI and a lower ratio of low-density lipoprotein (LDL) cholesterol to HDL cholesterol (r=0.420; P<.001), meaning that subjects with a high BMI had a lower HDL cholesterol value. INKA-h scores and LDL cholesterol values were also significantly correlated (r=0.273, P=.042). Neither solution influenced significantly cholesterol or triglyceride values in the total group; in women, however, the LDL cholesterol value increased in the sugar solution subgroup but not in the women taking honey. Although ingesting honey did not reduce LDL cholesterol values in general, women may benefit from substituting honey for sugar in their diet. Reducing the BMI lowers the LDL cholesterol value, and psychological interventions also seem important and merit further investigation.
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